Description
Ingredients
Scale
- 1 small bunch kale (Lacinato or curly), rinsed and dried
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 2 teaspoons honey (omit for strict keto)
- 1/4 teaspoon salt, plus more to taste
- Fresh cracked black pepper, to taste
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 1/2 cup crumbled feta cheese
Instructions
- Prepare Kale: Wash the kale leaves thoroughly and pat them completely dry. Remove the tough center stems from the leaves and discard. Finely chop the kale leaves. Transfer the chopped kale to a large salad bowl.
- Massage Kale: Drizzle the chopped kale with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon salt. Use your hands to massage the kale for 1-2 minutes. Rub the leaves between your fingers until they darken slightly and become more tender. This step is crucial for softening raw kale.
- Dress Kale: Add the remaining 2 tablespoons olive oil, the fresh lemon juice, honey (if using), and black pepper to the massaged kale. Use your hands again to gently toss and work the dressing into the leaves.
- Add Berries and Feta: Add the fresh blueberries, sliced strawberries, and crumbled feta cheese to the bowl with the dressed kale.
- Toss Gently: Toss the salad gently until the berries and feta are evenly distributed. Avoid over-tossing, which can crush the berries.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning with more salt, pepper, lemon juice, or honey if necessary. Serve immediately.
Notes
- Massaging Kale: Don’t skip this step! Massaging kale with oil and salt tenderizes the leaves, making them much more pleasant to eat raw.
- Kale Type: Lacinato (dinosaur) or curly kale works well.
- Keto Option: Omit the honey to make this salad keto-friendly. You could add a keto-approved sweetener to the dressing if desired.
- Berries: Use fresh, ripe berries. You can vary the types of berries used.
- Feta: Crumbled feta adds a salty, tangy counterpoint. Goat cheese can also be substituted.
- Make-Ahead: You can massage the kale with the dressing up to a day ahead and store it covered in the refrigerator. Add the berries and feta just before serving for the best texture.
- Storage: Once fully assembled, this salad is best eaten within a few hours as the kale will continue to soften.